Pin it
Vanilla Bean Crème Brûlée Cheesecake Cupcakes layer creamy cheesecake filling with a classic graham crust and that unbeatable brûléed sugar topping for an individual dessert that always feels special. This recipe turns classic crème brûlée into an easy-to-serve cupcake format perfect for parties holidays or whenever you want a touch of luxury.
I made these first for my closest friend’s engagement party and every guest asked for the recipe. Now they are my go-to showstopper for celebrations when I want something crowd-pleasing but not fussy.
Ingredients
- Graham cracker crumbs: They create the perfect crisp buttery base for a classic cheesecake bite Choose fresh crumbs for best flavor
- Granulated sugar: Used in both the crust the batter and for the brûlée layer Pick superfine sugar if possible for even caramelizing
- Unsalted butter: Melted butter helps the crust hold its shape and offers rich flavor Use good quality butter for a more delicious crust
- Cream cheese: This gives the cupcakes their signature creamy tang Use full fat blocks for best texture and bring to room temperature for smooth mixing
- Eggs: Large eggs help set the filling and create that custard feel Look for fresh eggs for richest taste
- Sour cream: Adds extra tang and lightness Opt for full fat and avoid low-fat for smoothness
- Heavy cream: Brings additional silkiness to the cheesecake Use cold cream for best results
- Vanilla bean: The seeds add fragrant aromas and those gorgeous little flecks Split and scrape just before adding for maximum aroma
- Vanilla extract: Boosts vanilla flavor even further Pure extract is best here if possible
Step-by-Step Instructions
- Prepare the Oven and Pan:
- Preheat your oven to three hundred twenty five degrees Fahrenheit and line a twelve cup muffin tin with cupcake liners. This ensures even baking and easy removal.
- Mix the Crust:
- Combine graham cracker crumbs sugar and melted butter in a medium bowl. Stir until everything is coated then scoop one tablespoon of crust into each liner. Use the back of a spoon to press the mixture down firmly into an even layer.
- Make the Cheesecake Batter:
- In a large mixing bowl beat together the softened cream cheese and sugar until smooth and light making sure there are no lumps. Add the eggs one at a time fully mixing after each. Blend in sour cream heavy cream vanilla bean seeds and vanilla extract mixing just until everything is incorporated.
- Fill and Bake:
- Spoon the cheesecake batter into the liners filling each about three quarters full for a perfect dome and even baking. Bake for twenty to twenty five minutes until the tops are just set and slightly puffed. They should not brown.
- Cool and Chill:
- Remove from the oven and let cupcakes cool in the pan for ten minutes then move to a rack. Once completely cooled place them in the fridge for at least two hours so the flavors develop and the texture firms.
- Caramelize the Tops:
- Sprinkle one teaspoon of sugar evenly over each chilled cheesecake. Using a kitchen torch carefully caramelize the sugar until you have a golden and crisp topping. Work one at a time and allow to cool for a few minutes so the sugar crust hardens.
- Serve and Enjoy:
- Serve the cheesecakes straight from the fridge. The contrast of the cool creamy filling and the crackly caramel top is perfection.
Pin it
My favorite part is vanilla bean and I love seeing the little specks dotting the silky cheesecake. My family gathers in the kitchen whenever I bring out the torch and we all watch that caramel magic together. These cupcakes are as fun to make as they are to eat.
Storage Tips
Keep leftover cheesecakes in an airtight container in the refrigerator for up to four days. Only torch the sugar right before serving to keep that crunchy top. If you need to freeze skip the brûlée step and wrap the chilled cheesecakes tightly then caramelize just before eating. Always let them thaw in the fridge overnight for best texture.
Ingredient Substitutions
You can use vanilla paste in place of vanilla bean or extra extract for a budget-friendly swap. Gluten free graham crackers work beautifully for a gluten free option. Try swapping half of the cream cheese for plain Greek yogurt for a bit of tang and lightness.
Serving Suggestions
Top with fresh berries for color and a bright tart note especially with raspberries or strawberries. For an extra-special finish add a dollop of whipped cream or drizzle of berry coulis. These are beautiful on platters for brunches or as an elegant dessert at the end of a meal.
Pin it
Crème Brûlée Cheesecake History
This dessert brings together French and American baking traditions. Classic French crème brûlée inspired the sugar crust while the cheesecake base is a beloved American staple. Turning these into easy cupcakes makes them perfect for gatherings where everyone gets an individual treat that feels luxurious but familiar.
Frequently Asked Questions
- → What type of vanilla works best?
Fresh vanilla bean brings a deep, aromatic flavor and signature specks, but high-quality vanilla extract can be used if needed.
- → How can I caramelize the sugar topping?
A small kitchen torch provides the best results for melting and caramelizing the sugar. If unavailable, a broiler may be used carefully.
- → Why chill the cheesecakes before serving?
Chilling allows the texture to set fully and intensifies the creamy consistency, creating the classic, rich mouthfeel.
- → Can I make these cupcakes in advance?
Yes, bake and chill the cheesecakes ahead of time, but caramelize the sugar just before serving for the best crunchy finish.
- → How do I prevent soggy crusts?
Use firm cupcake liners and fully bake the base to golden before adding the filling to keep the crust crisp.